This is seriously good, for a craving for a perfectly square white sandwich loaf... French sandwich bread, or pain de mie - meaning 'crumb loaf' as there isn't supposed to be any crust.
The tin is interesting, Pullman with a lid. I wasn't sure how that would work - as in, what if the dough wants to keep rising and escapes the tin? First attempt, admittedly, had an attached hanging bread stalactite on the side of the tin:-) The key is to work out when to shut the lid and stick it in the oven of course - in this instance when it's risen to about an inch from the rim. The more even the top of the dough, the easier to work it out, obviously, so all that folding and twisting pays off.
I haven't tried to bake it in an ordinary tin - I guess it would still be tasty but maybe not so 'crustless'. Anyway, recommended as a change from all the wholesome, crusty, seeded and sour loaves!
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The caramelized crust is the best part ! Why omit that? This one looks good but would be better if it was taken out if the pan and baked for 10 minutes on the rack at the end to brown it up all over:-) Looks like you got the right amount of dough in the pan. Well done and
Happy baking
Thanks, dabrownman. I love a good crust as much as you I guess, this is just a bit of variety loaf. Makes a mean cheese toastie...;-)
Parents are always cutting off the crusts for the wee ones. Never a problem with Wonder Bread since the crust is as soft as the crumb:-)
I had to google it... Still pain de mie is proper bread, not gloopy cotton wool that supermarkets insist on calling bread. The caraway and parmesan version is definitely grown up, take it out of the pan and crispen the crust if you like.